Mediterranean Meatballs with Tzatziki Sauce
Description
Meatballs don't all have to be serve in a tomato or spaghetti sauce. Try these that are served with a Tzatziki sauce. Serve them over your favorite cooked rice and add some veggies, if desired.
Ingredients
2 lb. ground beef
1 onion, grated
6 garlic cloves, minced
1 t. ground pepper
2 t. salt
2 t. cumin
2 t. oregano, dried
1 t. cinnamon
½ c. flat leaf parsley, minced
2 eggs
1 c. panko
Tzatziki Sauce:
1 c. Greek yogurt
1 small cucumber, grated
1 T.dried dill
2 t. za'atar, optional
1-2 cloves garlic, minced
freshly squeezed juice from 1 lemon
1/2 t. sea salt
1/4 t. black pepper
Directions
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Preheat oven to 400 degrees. Lightly oil 2 parchment-lined rimmed baking sheets.
Grate onion in a food processor or by hand; place onion on a paper towel; gently wring out excess liquid.
In a stand mixer or with hands, mix ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon and parsley until fully incorporated.
Using a cookie scoop or a heaping tablespoon, measure out about 35 golf ball sized meatballs. Dip your hands into water before rolling meatballs to help make the meatball surfaces smooth. Transfer meatballs to prepared baking sheets.
Bake for 20-25 minutes, rotating the pans halfway through baking time.
While meatballs are baking, make the tzatziki sauce:
Mix all sauce ingredients in a small bowl; cover; place in refrigerator for about 1 hour to allow flavors to meld.
8 servings.